Nothing Special   »   [go: up one dir, main page]
Scribd Logo
Upload

Welcome to Scribd!

  • 26 views

    Basic Knife Cuts & Shapes

    Uploaded by

    Marvin Napi
    This document provides definitions and descriptions of basic knife cuts used in cooking, including allumette, julienne, batonnet, cube, dice, fine dice, brunoise, mince, chiffonade, and tourne. It explains that uniform cuts ensure even cooking and enhance visual appeal, and knowing basic cuts is important for developing knife skills in the kitchen. Definitions include the size and shape of each cut.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Basic Knife Cuts & Shapes

    Uploaded by

    Marvin Napi
    26 views20 pages
    This document provides definitions and descriptions of basic knife cuts used in cooking, including allumette, julienne, batonnet, cube, dice, fine dice, brunoise, mince, chiffonade, and tourne. It explains that uniform cuts ensure even cooking and enhance visual appeal, and knowing basic cuts is important for developing knife skills in the kitchen. Definitions include the size and shape of each cut.

    Original Description:

    knife skills

    Original Title

    basicknifecuts-140806205855-phpapp02

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides definitions and descriptions of basic knife cuts used in cooking, including allumette, julienne, batonnet, cube, dice, fine dice, brunoise, mince, chiffonade, and tourne. It explains that uniform cuts ensure even cooking and enhance visual appeal, and knowing basic cuts is important for developing knife skills in the kitchen. Definitions include the size and shape of each cut.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    26 views20 pages

    Basic Knife Cuts & Shapes

    Uploaded by

    Marvin Napi
    This document provides definitions and descriptions of basic knife cuts used in cooking, including allumette, julienne, batonnet, cube, dice, fine dice, brunoise, mince, chiffonade, and tourne. It explains that uniform cuts ensure even cooking and enhance visual appeal, and knowing basic cuts is important for developing knife skills in the kitchen. Definitions include the size and shape of each cut.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 20

    BASIC KNIFE

    CUTS & SHAPES


    Why there’s a
    need to develop
    knife skills and to
    know the basic
    cuts?
    1. Uniform cooking time.
    • Large pieces of vegetables take
    longer to cook than smaller
    ones.
    • Consistent cutting technique
    ensures your food is cooked to
    a uniform degree of doneness.
    2. Enhanced visual appeal.

    • Again, it's the art part of the culinary arts.


    • Sloppy knife work makes for a sloppy-
    looking dish.
    • Skilled knife work indicates a cook who
    takes pride in their work and doesn't take
    shortcuts. It's a way of paying a compliment
    to whoever you're serving the dish to —
    saying to them, in effect, "You're worth the
    trouble."
    BASIC CUTS IN
    COOKING
    ALLUMETTE
    • Definition: A strip cut measuring ¼
    inch × ¼ inch × 2½ inches.
    • Pronunciation: al-yoo-MET
    • Also Known As: Matchstick cut
    JULIENNE

    • Definition: A strip knife cut


    measuring 1/8 inch × 1/8 inch ×
    2½ inches.
    • Pronunciation: joo-lee-ENN
    BATONNET
    Definition: A basic knife cut
    measuring ½ inch × ½ inch × 2½-3
    inches.
    • Pronunciation: bah-tow-NAY
    CUBE
    Definition: A cube shaped cut
    ½ to 1 inch
    DICE
    • Definition: A Cube shape cut measuring ¾ inch × ¾ inch × ¾ inch. Smaller
    than cube cut at about ¼ inch

    FINE DICE
    • Definition: A cube shape cut measuring ½ inch × ½ inch × ½ inch.
    BRUNOISE
    Definition: A cube shape cut measuring
    1/8 inch × 1/8 inch × 1/8 inch.
    MINCE
    • To cut into very small pieces. This term
    means the smallest possible pieces;
    smaller than dice or chop, but not
    pureed.
    CHIFFONADE
    • herbs or leafy green vegetables (such as
    spinach and basil) are cut into long, thin
    strips. This is generally accomplished by
    stacking leaves, rolling them tightly, then
    cutting across the rolled leaves with a sharp
    knife, producing fine ribbons.

    • "Chiffon" is French for "rag" referring to the


    fabric-like strips that result from this
    technique. To chiffonade simply means to turn
    TOURNE
    • French, turning
    • 2 inches by 7 sides
    • Soccer ball

    You might also like